I love a soup that has something more exciting than broth and vegetables. This is one of our favorites. It is not too filling and so warm and cozy for the cold winters we try to survive.
The soup is savory and a nice balance between comfort food and not killing your day with a bunch of calories.
I love how easy this recipe is. I was able to cook, get some work done, and take these photos, without feeling rushed. It is simple ingredients I often have in my fridge, slowly brought together.
- Butter (2 tbs / 30 ml)
- Onion (1)
- Garlic (2 cloves)
- Thyme (to taste)
- Flour (3 tbs / 45 ml)
- White Wine (1/2 cup / 50 ml)
- Chicken Broth
- Cream or milk
*** You may have noticed about half of these ingredients do not come with measurements. That’s because I don’t measure. I will add a bit, taste it, then determine if I need more. I find it helps me balance the meals better and adjust based on who is eating. If I am cooking for M, I may add more chopped spinach to get those veggies in. Parmesan can be based on what I have left in the fridge. All up to you!
- Melt butter in a pot. Once melted, add onion, garlic, and thyme. Cook and stir until the onions become translucent.
- Add flour and stir until well mixed.
- Add wine to deglaze the pot.
- Add chicken broth and Ravioli. If you want a bite of ravioli with every slurp, add less broth. If you want it to be more of a soup, add more broth. I typically use one package of ravioli for two people.
- Cook until ravioli turns tender.
- Add parmesan and let it melt. This is important to taste as you add. You don’t want to just be tasting parmesan.
- Add spinach, let it wilt.
- Add cream or milk, to taste.
- Add pepper, to taste.
- Stir well and enjoy!